Southwestern Stuffed Sweet Potato for One

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Or two, or three. You can make an army of these, I just made one for myself. ​

After a long day (including two workouts and 90 degrees of Texas weather), I needed some F U E L. ​

Let's just say I covered all my bases. ​

This meal was so easy and so freaking delicious. Vegan, too! ​

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Ingredients:​

1 small sweet potato (about the size of your hand/fist)​

2 handfuls of spinach ​

1 tsp coconut oil​

2 tbsp water​

several cherry tomatoes​

1 tsp cumin​

1/2 tbsp lime juice

1 tbsp honey or coconut nectar​

1/2 tsp cayenne (optional)​

1 tsp garlic powder​

1 tsp onion powder​

1 tbsp nutritional yeast ​

1/3 cup black beans​

1/4 cup red quinoa​

2 tbsp corn ​

Toppings:

1/2 avocado​

diced red onions, cilantro, salsa, pepitas, you choose!​

Steps:​

-Throw all ingredients besides the potato in a small covered pot on the stove and turn it up to high! Let those greens bubble and cool down with all that steam from the water. ​

-in the meantime, scrub your lil potato and rinse it off. I didn't peal mine, you shouldn't either! Stab it with a knife about six to ten times in different areas, wrap in a moist paper towel and microwave for six-eight minutes! (I don't prefer microwaving my food, but sometimes potatoes are my exception!)​

​-Turn off your bubbling veggies and uncover. Add more seasoning now if needed. 

-once your potato is out, score it down the center, and press down the sides with a fork. Throw some coconut oil in there if you'd like, then pour on your mixture! Let it overflow! ​

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-add your toppings and enjoy! ​

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Karsyn DuPreeComment